It is unreasonable to expect a cheese maker to turn a prime article of
cheese out of poor milk. If one carries shoddy cloth to the tailor,
he expects a shoddy suit in return, not a broadcloth one. So, if he
carries bad milk to the factory, he must expect bad cheese. If he takes
sour apples to the cider mill, he does not expect sweet-flavored cider,
but sour. So, if he carries sour milk to the cheese factory, he must
expect sour cheese. These defects, when they exist in a small degree,
may be overcome, or nearly so, and a passable cheese made. But, is
the cheese made from imperfect milk really a fit article of food? Who
would work rotten eggs into custard, or sour meal into bread? Yet this
is just as consistent as working sour or tainted milk into cheese, and
the product is just as wholesome. That which makes stinking eggs makes
stinking milk--decayed albumen--which is just as wholesome in the one
as in the other.